Some error occured while loading the Quick View. Please close the Quick View and try reloading the page.
This chapter focuses on tissue engineering using scaffolds in cultured meat product development. The chapter first provides an overview of the key scaffold properties as 3D meat cultivation platforms, focusing on aspects such as tissue engineering-related criteria and additional scaffold constraints for cultured meat production. The chapter moves on to highlight potential materials for cultivated meat scaffolds. A section on construct types and fabrication techniques is also included, drawing specific attention to micro-carriers, porous constructs, fibrous scaffolds, hydrogels and 3D printing.
Price: £25.00
Publisher: Burleigh Dodds Science Publishing
Imprint: Burleigh Dodds Science Publishing
Series: Burleigh Dodds Series in Agricultural Science
Publication Date:
09 October 2023
ISBN: 9781801469784
Format: eBook
BISACs:
- 1 Introduction
- 2 Key scaffold properties as three-dimensional meat cultivation platforms
- 3 Potential materials for cultivated meat scaffolds
- 4 Construct types and fabrication techniques
- 5 Conclusion and future trends
- 6 Where to look for further information
- 7 References